Final answer:
Chef Auguste Escoffier added Velouté and Espagnole sauces after demoting the Allemande Sauce.
Step-by-step explanation:
Chef Auguste Escoffier is often credited with creating the concept of the five mother sauces. After demoting the Allemande Sauce, he added two new mother sauces to the list: Velouté and Espagnole. These sauces, along with Béchamel, Hollandaise, and Tomate, form the foundation of classical French cuisine.
A Velouté sauce is made from a light stock, such as chicken or fish, and a blond roux. It is a versatile sauce that can be used as a base for other sauces, soups, and more.
On the other hand, an Espagnole sauce is made from a dark stock, such as beef, and a brown roux. It is a rich and flavorful sauce that is often used in hearty meat dishes.